Lancashire Hotpot Recipe

Traditional Lancashire Hotpot. Who doesn't love a good lamb hotpot? This, my friends, is proper comfort food.

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Golden, crispy potatoes on top, tender and soft inside as they soak up the rich, delicious flavours of melt-in-your-mouth lamb.

Based on a Lancashire hotpot James Martin recipe, this is just the thing for this freezing weather and is so good.

If you’re not a fan of lamb’s kidneys, you can skip them, though they do add to the flavour.

What to serve with Lancashire hotpot?

Braised Red Cabbage goes perfectly with hotpot. It's one of those dinners you will want to eat again, even though you're full. I did a post on this a good age ago, but it's so good it deserves another mention.

If you like Lancashire Hotpot, you will certainly like Lamb with Boulangère Potatoes.

For this dish, the potatoes should be sliced thinly, or they won’t turn out nearly as nice and crispy on top by the end of cooking.

A mandoline slicer is hands down the best tool for slicing potatoes thinly. Beyond making Lancashire hotpot, it’s a handy gadget you’ll use often in the kitchen.

Mandolins are also great for making dauphinoise potatoes and coleslaw - I love mine since it's easier than getting out a food processor. But, even using the guard, the blade on that thing still frightens me! 😱

Ingredients

• butter 

• diced lamb 

• lambs kidneys (optional) 

• onions

• carrots 

• Plain flour (all-purpose)

• Worcestershire sauce

• hot chicken stock

• bay leaf

• sea salt and freshly ground black pepper 

• potatoes - Maris Piper (floury variety potatoes) 

Recommended equipment

A Mandoline Slicer - vital for getting your potatoes thin enough, or they won't cook.

A medium-sized lidded casserole dish 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Lancashire hotpot recipe, traditional Lancashire hotpot, lamb hotpot recipe,

main, dinner

English

Yield: 4-5

Author: Jan Bennett

Lancashire Hotpot Recipe

Comfort food at its best - perfect for a cold winter's day. I served mine with braised red cabbage which was really lovely.

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

• 90g unsalted butter - divided into three
• 4 lamb's kidneys - fat removed, cored and cut into bite-sized pieces
• 600g boneless lamb steaks - cut into large chunks
• 2 medium onions - chopped
• 4 carrots - peeled and sliced
• 4 tablespoons plain (all-purpose) flour
• 1 ½ tablespoons Worcestershire sauce
• 400ml of chicken stock
• 2 bay leaves
• 900g potatoes - peeled and sliced really thinly (best to use a mandolin)

Instructions

Preheat the oven to 170°C/325°F or Gas 3

1. Heat a third of the butter in a large skillet or frying pan and brown the lamb in batches. Add them to the casserole dish.
2. Sauté the onions and carrots in a pan with another third of the butter until they’re golden and fragrant. Then, gently brown the kidneys and add them to the casserole. Sprinkle over the flour and allow to cook for a couple of minutes; shake over the Worcestershire sauce, then pour in the hot stock. Add all of this to the casserole along with the bay leaves.
3. Arrange the sliced potatoes on top of the meat and dot with a little more butter. Cover the casserole with its lid or a sheet of kitchen foil, then pop it on the middle shelf of the oven for about 2 hours, until the potatoes are tender all the way through.
4. Melt the remaining butter and turn the heat of your oven up. Remove the lid from the casserole and brush the potatoes with the melted butter.
5. Take off the foil and return the dish to the oven for about 30 minutes to let the potatoes brown.

https://www.aglugofoil.com/2010/12/lancashire-hotpot-best-recipe.html

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